I grew up with the salt and smokehouse. When you salt your meat, you coat it so that there is a crust of salt. You salt, a side of beef, rack of ribs, leg of lamb, a roast, etc. etc. salting to preserve meat you don’t normally salt, a single steak or flap meat. When you bring it in from storage, you scrape or cut the salt layer off. That’s good for seasoning stews, soup, pot of beans, etc. etc..
I’ve only ever used salt and when I do I use a medium amount of salt and only leave it in the fridge for 2 hours no more (otherwise it’s too salty) and then add no more salt in the seasoning
Have you every tried using vinegar before ? You are right, I should probably retry this with out the added salt in the seasoning.Thank you for watching !
Before testing each piece in the test, you should rinse your mouth out to neutralize your tastebuds. Otherwise you will get a false impression of the flavours
I grew up with the salt and smokehouse. When you salt your meat, you coat it so that there is a crust of salt.
You salt, a side of beef, rack of ribs, leg of lamb, a roast, etc. etc. salting to preserve meat you don’t normally salt, a single steak or flap meat. When you bring it in from storage, you scrape or cut the salt layer off. That’s good for seasoning stews, soup, pot of beans, etc. etc..
I’ve only ever used salt and when I do I use a medium amount of salt and only leave it in the fridge for 2 hours no more (otherwise it’s too salty) and then add no more salt in the seasoning
Have you every tried using vinegar before ? You are right, I should probably retry this with out the added salt in the seasoning.Thank you for watching !
@@thebeefguy.3961 I haven’t tried vinegar but some of my friends have and I don’t like the kinda sweet taste it gives to the billtong.
I am going to try this at home and ask my wife for her opinion. I obviously can't fire her if she likes the salted one better.
Before testing each piece in the test, you should rinse your mouth out to neutralize your tastebuds. Otherwise you will get a false impression of the flavours